Boston Chops, described as an urban steak bistro by chef Chris Coombs and business partner Brian Piccini, is aiming for a February 5, 2013 opening.
Coombs, co-owner of Deuxave and dbar, spoke to us last night during the 11th Annual S. Pellegrino Almost Famous Chef regional cooking competition at Le Cordon Bleu College of Culinary Arts in Cambridge, and we were able to get details about the upcoming project.
The menu at the South End project, says Coombs, will use many parts of the cow - not just the different cuts of meat normally seen on traditional steakhouse menus. “Oxtail, tripe, cheeks, tongue, brisket - we’re paying attention to wonderful parts of the [animal],” said Coombs. The use of the whole animal follows the trend of incorporating formerly undesirable parts of the animal in restaurant dishes. Coombs duck at Deuxave, Tony Maws use of the pig at Craigie on Main and David Punch’s duck at Sycamore are a few local examples.
Coombs, 28, is on a roll. Last year the young chef-owner was recognized by Zagat as a 30 Under 30 rising star, and a “30 Under 30: Food & Wine” palate-shaper by Forbes, among other accolades.
Boston Chops, at 1375 Washington St. in the South End, once home to Ginger Park, will have 110 seats in the dining room, a 30-seat bar and 22-seat patio. The opening date is subject to having all permits in place.